Crispy Sweet Potato and Chickpea Sheet Pan with Tahini Drizzle
Ingredients
- 1½ poundssweet potato
- 1 can (15 oz)chickpeas (drained and rinsed)
- 3 tablespoonolive oil
- ¾ teaspoonsmoked paprika
- ½ teaspoongarlic powder
- ¾ teaspoonsalt
- ¼ teaspoonblack pepper
- 3 tablespoontahini
- 1lemon
- 2 tablespoonwater
- ¼ cupfresh cilantro or parsley (optional)
Method
- 01
Preheat oven to 425°F. Line a large sheet pan with parchment paper.
- 02
Spread sweet potatoes and chickpeas on the sheet pan. Drizzle with 3 tablespoons olive oil and sprinkle with smoked paprika, garlic powder, salt, and black pepper. Toss until evenly coated.
- 03
Spread in a single layer and roast for 25 to 30 minutes, stirring halfway through, until the sweet potatoes are tender and the chickpeas are crispy and golden.
- 04
While roasting, whisk tahini with juice from 1 lemon and 2 tablespoons water until smooth and drizzle-able. Season with a pinch of salt.
- 05
Transfer roasted vegetables to a serving dish, drizzle with tahini sauce, and scatter with fresh cilantro if using. Serve warm.
Spice Tips
For more heat, add 1/4 to 1/2 teaspoon cayenne pepper to the roasting mix. A squeeze of fresh lime juice over the finished plate adds brightness. If you like warmth without heat, increase smoked paprika to 1 teaspoon.
This keeps well refrigerated for up to 3 days; rewarm gently in a 350°F oven. The tahini sauce can be made up to 2 days ahead.